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These amazing Tex-Mex enchiladas are made with ground beef, three kinds of cheese, spicy tomatoes, chili, and corn tortillas.
serves/makes:
ready in:
30-60 minutes
4 reviews
1 comment
ingredients
3 pounds ground beef
1 green bell pepper, seeded and diced
1 onion, diced
garlic salt, to taste
ground cumin, to taste
8 ounces shredded cheddar cheese
8 ounces shredded mozzarella cheese
2 cans (15 ounce size) chili (without beans)
15 ounces water
36 corn tortillas
8 ounces Velveeta cheese, cut in cubes
1 can (10 ounce size) Ro-Tel tomatoes with green chiles
sour cream, optional
shredded lettuce, optional
sliced avocado, optional
directions
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-high heat. Add the ground beef, green bell pepper, and onion and cook, stirring, until the beef is cooked and the vegetables are soft. Drain off excess fat then stir in the garlic salt and cumin to taste.
Heat another skillet over medium heat and add the canned chili along with the water. Stir to mix well and heat through. Place a corn tortilla in the skillet with the chili to soften. Quickly remove it with tongs and place it on a work surface (such as a plate, cutting board, or piece of waxed paper). Place a tablespoon of the beef mixture on the tortilla. Sprinkle with some of the shredded cheeses and then roll the tortilla up. Repeat with remaining corn tortillas, beef, and shredded cheese. Place, seam side down, in a baking dish.
Combine the Velveeta and tomatoes in a saucepan over medium heat and cook, stirring occasionally, until the cheese is melted. Stir in any remaining ground beef mixture. Pour the cheese enchilada sauce over the top of the filled corn tortillas. Top with any remaining shredded cheese.
Place the baking dish in the oven and bake for 15-20 minutes at 350 degrees F or until heated through. Serve hot. Add sour cream, shredded lettuce, and sliced avocado on the side, if desired.
common recipe questions
Can I make these vegetarian?
Replace the ground beef with beans and use a vegetarian chili. You may also need to check the ingredients on the cheeses, as many contain animal enzymes.
Can these enchiladas be frozen?
Enchiladas typically freeze well (we haven't tested it with this recipe, however). Freeze the baked enchiladas in a sealed container (or individual containers). To reheat, place the enchiladas (covered) in a preheated 350 degrees F oven for 20-25 minutes or until heated through. Microwaving is not recommended as they may become soggy.
Can I use something other than Velveeta cheese?
American cheese will melt the same as the Velveeta. You can also use Cheddar cheese, but it doesn't melt quite as smoothly as Velveeta. Make sure to use freshly grated cheese instead of the pre-shredded cheese in a bag. The pre-shredded cheese contains extra starch that can cause it to become clumpy instead of melting smoothly.
How can I make these spicier?
Add a diced jalapeno along with the bell pepper, use the "hot" version of the Ro*tel tomatoes, use a spicier chili, or add some hot sauce, cayenne pepper, or chili powder to either the beef mixture or the cheese enchilada sauce.
How can I make these more mild?
They aren't really very spicy to begin with but you can use regular diced tomatoes in place of the Ro*tel tomatoes with green chiles.
What do you serve with enchiladas?
Traditionally, Mexican/Spanish rice and refried beans are served alongside enchiladas. A salad would also go well. You could also use charro beans or black beans instead of refried.
Can I use enchilada sauce instead of chili?
Yes, you can use homemade enchilada sauce or canned enchilada sauce.
Can I make these enchiladas with something other than ground beef?
Try substituting ground chicken or ground turkey, shredded beef, or cooked chicken.
Can I use flour tortillas instead of corn tortillas?
Corn tortillas will retain their shape better than flour tortillas. Flour tortillas tend to fall apart when used for enchiladas.
nutrition data
269 calories, 17 grams fat, 16 grams carbohydrates, 14 grams protein per serving.
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reviews & comments
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Cynthia REVIEW:
May 13, 2020Absolutely delish! Even my picky eater loved it. Does this recipe freeze well?
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CDKitchen Staff Reply:
We haven't tried freezing it. If you do try it, please report back and let us know how it works out!
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Guest Foodie REVIEW:
April 28, 2017not bad
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Meny REVIEW:
October 26, 2016I had to modify the recipe a little because of what I had on hand. First, I didn't have any canned chili. I just used tomato sauce seasoned with some spices since it only had the job of softening the tortillas. worked just fine. Second, I also didn't have velveeta so I used freshly grated cheddar. Also worked fine (velveeta melts easier but good cheddar will too). Overall, great recipe.
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Tanny REVIEW:
November 8, 2009I figured out what to do with the chili, basicly to just dip your tortillas in before putting in baking dish. Makes them very soft and easy to work with. After adding my left over meat mixture and tomatoe mixture on top I did spoon a bit of the chili in over the top as well. This recipe rocks!!It was absolutely delish my whole family loved and raved about it. Only suggestion would to be to cut back on the Velveeta a bit, using to much has a tendency to make thins to sweet. Thanks for sharing the recipe.
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Tanny November 7, 2009
This recipe sounds wonderful, but does not every say what to do with the hormel chili. If you spread on top after tortillas are made or to mix with the meat mixture?..
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CDKitchen Staff Reply:
The third paragraph explains the chili (you are using it to soften the tortillas)
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